This is by far the best apple pie I've ever had, and anyone who likes apple pie who has tried it agrees, this is a wonderful variation of an all-American favorite. Enjoy with a scoop of vanilla ice cream.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. Roll out dough, and place bottom crust over pecan mixture.

  • In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Pour into crust in pan. Top with second crust. Fold edges of crust over, and flute to seal edges. Make several small slits in the top to allow steam to escape.

  • Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender.

  • Cool pie in pan for 5 minutes. Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. If some of the nuts stick to the pan, remove them with a knife, and place on pie. Allow to cool for 1 hour.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

522 calories; 33.2 g total fat; 0 mg cholesterol; 326 mg sodium. 55.7 g carbohydrates; 4.7 g protein; Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/04/2005
I recently saw this recipe on television and the chef first put waxed paper lining the pie dish and THEN put the pecan mixture on top of that so the pecans would not stick. It turned out very well. I would suggest adding that step to this! Great recipe though! Read More
(73)

Most helpful critical review

Rating: 3 stars
11/29/2010
I made this a day before Thanksgiving and found the crust to be soggy. It was lovely golden brown when I removed it from the oven. It inverted beautifully...thanks to the parchment paper recommendations! Maybe it needs to be baked longer? Read More
(10)
74 Ratings
  • 5 star values: 62
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/04/2005
I recently saw this recipe on television and the chef first put waxed paper lining the pie dish and THEN put the pecan mixture on top of that so the pecans would not stick. It turned out very well. I would suggest adding that step to this! Great recipe though! Read More
(73)
Rating: 5 stars
01/04/2005
I recently saw this recipe on television and the chef first put waxed paper lining the pie dish and THEN put the pecan mixture on top of that so the pecans would not stick. It turned out very well. I would suggest adding that step to this! Great recipe though! Read More
(73)
Rating: 5 stars
11/21/2006
I made this recipe or one like it when I once worked at a Deli in our small town - the best way I've found is to line the pan with foil then add the nut mixture bottom crust apples then top crust - if you roll the crust under before crimping the pie won't leak when turned upside down - great recipe! Easy to make - Read More
(39)
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Rating: 5 stars
11/03/2008
This is a great recipe! Easy and very tasty. Very nice on a chilly autumn day. Although I did do a few alterations. I lined the pie plate with parchment paper allowing the excess to stand up on the sides. I also put a row of halved pecans around the bottom. I added a about 1/2 cup of white raisins and 1/2 cup of dried cranberries to the apple mixture. After inverting the pie I allowed the pie to cool for about 20 minutes and removed the parchment paper. The wonderful pecan mixture was also on the sides like icing. It was beautiful and the pie plate was completely clean. Finished off with a scoop of vanilla ice cream. The family loved it. A new favorite!!! Thank you. Read More
(29)
Rating: 5 stars
12/02/2005
I made this pie for Thanksgiving and everyone loved it.You just need to make sure you don't let it cool for too long before turning it a plate or else it sticks. Read More
(20)
Rating: 5 stars
12/08/2005
Tasted wonderful - nice twist on the traditional apple pie! I chose to roast the pecans first for about 20 minutes at 300 degrees. Another note I'll have to remember for next time: If all you have is a deep pie dish don't make the pie crust edge very high. If you do you'll get a depression in the middle of the pie when you flip it over. If you're concerned about it bubbling over keep the crust edges on and break them off before you flip over the pie. I'm glad others posted the wax paper tip!! Read More
(18)
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Rating: 4 stars
11/10/2005
This pie was good. I did some changes--(1st) I lined my pie plate with wax paper so the pecan mixture would not stick--(2nd) 1/4 cup of sugar is not enough for Granny Smith apples I used 1 cup sugar & could have used 1/4 cup more. I baked the pie for 1 hour & it was perfect. Will definitely make this pie again. Read More
(18)
Rating: 5 stars
09/04/2007
YUMMY!!!! I was kinda scared when I took it out of the oven and flipped it over it didn't look so good but it turned out great. I added more sugar to the apples (1/2 cup white and 1/2 cup brown) 1 tsp of cinnamon and 1 tsp vanilla extract. I also used ginger gold apples instead of granny's. They are tart but not as tart as the grannies. Thanks for the recipe.... Read More
(14)
Rating: 3 stars
11/29/2010
I made this a day before Thanksgiving and found the crust to be soggy. It was lovely golden brown when I removed it from the oven. It inverted beautifully...thanks to the parchment paper recommendations! Maybe it needs to be baked longer? Read More
(10)
Rating: 5 stars
11/03/2006
Even the best pie makers in our group loved this recipe. Because I didn't have a deep dish I used my spring form pan lined the bottom with waxed paper and added about 10 minutes to the cooking time. It came out great. Read More
(9)